Tricolor Fish Terrine with Green Sauce

Ingredients

• 1-and-1/2-quart rectangular mold
• 2 pounds salmon or tilapia fillets
• 1/2 cup Gefen Olive Oil
• 4 eggs
• 1/3 cup potato starch [or tapioca/arrowroot]
• 1/2 cup Baron Herzog Chenin Blanc or other dry white wine
• 1 medium onion, quartered
• zest of 1 lemon
• pinch of nutmeg
• salt, to taste
• pepper, to taste
• 1 cup Beleaves Spinach, thawed and squeezed thoroughly dry
• 1/4 cup fresh, cleaned basil leaves
• 1/4 cup Tuscanini Tomato Paste
• 1 tablespoon paprika
• 1 bunch watercress, stems and all
• 1/4 cup prepared white horseradish
• 3/4 cup low-fat mayonnaise
• 1 tablespoon sugar
• 1 teaspoon ground pepper